Jes Hathaway is the editor in chief of National Fisherman magazine and NationalFisherman.com.
Written by Jes Hathaway
Tuesday, 09 February 2016
I’ll be the first to admit that this recipe is the result of a failed trip to Dunkin Donuts. They used to sell a smoked salmon cream cheese that was the only reason I would drive by for breakfast – smoked salmon on a sesame bagel. I can still taste it. Unfortunately, Dunkin corporate axed the spread from their lineup.
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Lucky for me, I got a glimpse of the ingredients before the flavor was discontinued. They included, in a nutshell, cream cheese, cream and smoked salmon. Well I can do that!
I incorporated the spread into one of my favorite brunch platters. It comes together quickly and features smoked wild sockeye slices, as well as the spread and toppings.
There are a few styles of smoked salmon, but they are not to be confused with lox, which is not smoked at all.
• Lox comes from the Yiddish word for salmon, laks. It is traditionally made from salmon belly and brined (but not smoked or cooked). Gravlax or gravad lax is the Scandinavian preparation of salmon that includes spices, herbs and sugars but no smoking.
• Cold-smoked salmon (exposed to smoke in an 80-degree environment, so the salmon isn’t cooked during the process) includes Nova-style, which is cold-smoked after it’s brined. It was so named because Nova Scotia once supplied much of the Northeast with prepared salmon; Scotch or Scottish-style salmon is dry-brined with spices, sugars and other seasonings, which are rinsed off before cold-smoking; Nordic-style is typically salt cured, rinsed and cold-smoked.
• Hot-smoked salmon is cooked through and has a distinct smoky flavor, more like bacon or ham, because it is smoked with heat. This is how smoked bluefish, smoked mussels or smoked scallops are prepared.
I prefer hot- or cold-smoked salmon on my breakfast bagel. My favorite, of course, is my own version of smoked salmon cream cheese.
Serves 12, as a platter
8 ounces cream cheese (get the good stuff)
1/4 -1/3 cup half and half (depending on how soft you want the spread to be)
2 ounces smoked salmon, chopped
Add the cream cheese to the bowl of a stand mixer with the paddle attachment. Add the cream and blend. Add 1.5 ounces of smoked salmon and blend until combined. Fold in the remaining half ounce if you like a few lumps of salmon meat in your spread.
Pack the spread neatly into a bowl and refrigerate, covered, until ready to serve.
Salmon Brunch Platter
1/3 cup capers
1/4 cup each fresh dill and chives, chopped
1/2 medium red onion
1/2 medium shallot
1 medium pickling cucumber, scrubbed clean
1/2 cup smoked mussels
6 ounces smoked salmon slices
Horseradish whipped cream (preparation to follow)
8 ounces plain cream cheese
12 fresh bagels
I use a mandolin to slice my cucumbers, onions and shallots very thin. I soak the onions and shallots in water, covered, for 2 hours or overnight. Drain before serving.
Just before serving, whip 1/2 cup heavy whipping cream and add 1/4 cup prepared horseradish. Dish into a bowl and serve with a knife or spoon.
Written by Jes Hathaway
Friday, 05 February 2016
This recipe was inspired by Super Bowl Sunday. But let’s be honest, there’s never a reason not to have a delicious dip on hand. I made the whole recipe and put just a cup of it in a small dish to cook. The rest I saved in the refrigerator for the weekend.
I use lump Maine Jonah or rock crab meat (yes, Maine has more than just lobster!), packed right around the corner from my husband’s childhood home. But you can use any local crab — Dungeness, blue, snow, stone — or white-meat shellfish in its place.
I like to serve this with crostini or pita chips, which you can make yourself (instructions to follow) or buy ahead. It would also be delicious on celery or corn chip scoops.
8 ounces cream cheese, room temperature
2/3 cup mayonnaise
2 tablespoons shallots or garlic, minced
A splash of Worcestershire sauce
1/4 teaspoon ground white pepper
1 (14-ounce) can artichoke hearts, drained and chopped roughly
8 ounces lump crab meat
1 cup shredded smoked gouda cheese, divided
1/2 cup shredded parmesan cheese, plus a little for topping
Salt and pepper to taste
Set oven to 425 degrees.
In a medium bowl or stand mixer fitted with a paddle attachment beat together the cream cheese, mayonnaise, shallots or garlic, Worcestershire and white pepper.
Stir in the artichoke hearts, crab, half the gouda and parmesan.
Season to taste and spread into several small oven-proof containers or one 8-inch skillet or baking dish. Bake until bubbly and golden on top, about 20 minutes. Serve with crostini or baked pita chips (instructions to follow).
Homemade crostini and pita chips
One small baguette
Two loaves pita bread
1 cup olive oil
Garlic to taste, pressed or minced
Set oven to 350 degrees.
Slice the baguette into thin pieces, about a quarter inch in thickness, and set aside.
Slice pita bread around its edge, so you end up with two single circles, and each circle into six or eight pieces.
Combine garlic and oil in a bowl and lightly brush mixture on both sides of the bread with a pastry brush.
Arrange slices on two large rimmed baking sheets and bake until golden, about 15 minutes, checking halfway for even browning.
Serve warm or room temperature.
Written by Jes Hathaway
Wednesday, 27 January 2016
We keep our grill warm even in the coldest months. Swordfish is meaty and thick and is available year-round, which makes it a perfect choice for grilling in any season. It is also caught on every coast in the country, which makes it relatively easy to find. This is a quick and easy meal packed with flavor, thanks to the skordalia, a Greek spread made with garlic, potato and blanched almonds. I also serve this with a simple homemade pilaf or Trader Joe’s wild rice pilaf.
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Wine experts consider all the natural elements of the place where the grapes for a particular type of wine are grown — soil, climate, topography — and call it terroir (ter-war). I like to think there is harmony in a meal that has components from the same place, so I pair my Maine-landed swordfish and locally grown vegetables and herbs with skordalia made from Maine russet potatoes.
North Atlantic swordfish is an internationally managed fishery. The U.S. fleet is so small that we often leave a portion of our quota on the table. On the West Coast, the fishery is sustainably managed by the Pacific Fishery Management Council by way of the National Marine Fisheries Service under NOAA.
2 pounds swordfish steak, cut into 1.5-inch pieces
2 bell peppers (go for color!), cut into 1-inch pieces
1 sweet onion, cut into 1-inch pieces
1 small zucchini, cut into 1-inch pieces
1 small yellow squash, cut into 1-inch pieces
1/4 cup oil and vinegar salad dressing (I use Newman’s Own)
1/4 cup olive oil
2 tablespoons fresh oregano, roughly chopped, plus more for optional garnish
4 tablespoons fresh flat-leaf parsley, roughly chopped, for garnish
Heat gas grill to high or arrange charcoal with hot and warm zones.
In a medium bowl, toss vegetables in salad dressing. Thread vegetables on skewers and grill uncovered on high for about 5 minutes, until corners start to blacken and pepper skin starts to blister. If you thread each type of vegetable on separate skewers, you can cook each type to your preferred doneness.
While the vegetables cook, add swordfish to a medium bowl and sprinkle with salt. Add olive oil and oregano and toss to coat. Thread on skewers leaving a small gap between pieces.
Turn grill to low, rotate veggies, add fish and grill covered, rotating once, until the fish is cooked through (opaque white) but not dry — about 12-15 minutes total. Remove vegetables as preferred.
Plate with a pilaf and skordalia (recipe below), garnished with parsley and oregano to taste.
I had this garlicky condiment for the first time at a Greek restaurant here in Portland, Maine, and immediately made some to have at home. My kitchen has been stocked with it ever since. It is delicious on so many things — vegetables, bread, steak, chicken — but it really shines on grilled fish.
Makes about 3 cups
1 pound russet potatoes, whole with skin
8-10 cloves garlic, minced
1 tablespoon salt
3/4 cup blanched almonds (whole or slivered)
1/2 cup olive oil
1/2 cup water
1/4 cup fresh lemon juice
1/4 cup red wine vinegar
Add whole potatoes to a medium saucepan, cover with cold, salted water plus 2 inches. Bring to a boil, then simmer until the potatoes are tender, about half an hour. Drain and cool. Then rub off the skins, chop roughly and purée with a food mill or ricer into a medium bowl or back into your saucepan.
In a food processor, combine garlic, almonds and olive oil. Add to your potatoes and then stir in the remaining ingredients. Add salt and pepper to taste.
This keeps in my refrigerator for weeks at a time in a canning jar. I have tried freezing this paste with mixed results. The taste is perfect, but the result is a little watery. If thawing, try gently warming the paste in a saucepan or double boiler and then whipping it in a food processor before serving.
Written by Jes Hathaway
Wednesday, 20 January 2016
I’ve tried and read many versions of this recipe, some with whole clams in the shell and some with canned clams. For presentation, you can’t beat clams on the halfshell. But for my family, this is a quick and dirty weeknight favorite using Bar Harbor canned Maine cherrystone clams (Mercenaria mercenaria). You could also use their canned chopped surf clams. The dish is packed with flavor, and I almost always have everything I need on hand.
You may have access to local surf clams, littlenecks or razor clams, which would make a fine substitute. I’ve heard tell that Trader Joe’s carries canned Maine cherrystone clams.
If you want to lighten this up, try replacing the linguine with noodles made from summer squash or zucchini. Flash pan fry the noodles before serving, so the sauce sticks well.
If you want to send yourself straight to bed, pair with a fresh-baked no-knead bread. Recipe to follow.
1 pound linguine
1/3 cup olive oil
4 tablespoons butter
8 cloves garlic, chopped fine
3 tablespoons capers
1/4 cup white wine
2 cans Bar Harbor Maine cherrystone clams with juice, chopped roughly
1 lemon, zest and juice separated
6 tablespoons flat-leaf parsley, chopped
6 tablespoons shaved or grated parmesan
Cook the pasta al dente, drain, return to its cooking pot, and set aside.
In a high-sided sauce pan, heat olive oil and butter on medium heat until butter is melted. Add garlic and cook until it just starts to golden. Add capers and stir. Cook for about a minute, then add wine, turn the flame to medium high and cook, stirring, for about a minute. Add the clams with their juice — I pour in the juice then drop the clams on the counter to chop them. Cook for another 5-10 minutes, until the sauce starts to thicken slightly. Add a pat or two of butter if you want a richer sauce.
Pour the lemon juice then the clam sauce over the drained pasta. Toss until thoroughly coated and dish out. Be sure to top each plate with the sauce from the bottom of the pan. Garnish with parsley, lemon zest, parmesan and fresh black pepper.
No-Knead Dutch oven bread
Sullivan Street Bakery owner Jim Lahey created the basis for this recipe, and variations abound now. The beauty of this bread is that you can toss it together the night before your meal or the morning of, set it aside and then bake as you’re cooking your supper. Note that you will need almost two hours of heating and cooking time before the bread is ready. When I want this for a weeknight supper, I make the dough the night before and bake it in the morning.
3 cups all-purpose flour, plus more for dusting
2 teaspoons sea salt
1 teaspoon active dry yeast (also called bread machine yeast)
1 1/4 cups warm water
2 tablespoons olive oil
1 4-, 6- or 8-quart Dutch oven with heatproof cover
In a large bowl, whisk together flour, salt and yeast. Add water and oil, stirring with a spatula until the dough becomes shaggy (sticking to the sides of the bowl).
Cover bowl tightly with plastic wrap and set in a warm place for as little as 8 and as much as 18 hours until the dough doubles in bulk and is bubbly on top.
Set oven to 450.
Punch down dough. Flour a sheet of parchment paper that will fit across the bottom and halfway up the sides of your Dutch oven. Flour your hands, place the dough on the parchment and quickly shape into a ball. Sprinkle the top with flour and cover with a sheet of plastic wrap. Let rest 30 minutes.
Heat Dutch oven with its lid in the preheated oven for 30 minutes while your dough is resting.
Uncover dough and carefully transfer to the (very hot!) Dutch oven, with the parchment paper (you can place it directly on the bottom if your pot is enamel coated). Place the lid back on the Dutch oven and return to oven.
Bake for 45 minutes covered, then another 10 to 15 minutes uncovered until dough is baked through and golden on top. Allow it to cool slightly before slicing. If you leave it uncovered to cool, the crust will be crisp. Cover the bread while it’s cooling for a softer crust.
Written by Jes Hathaway
Monday, 18 January 2016
Much like my adopted state of Maine, Atlantic Canada has a booming billion-dollar lobster industry supported by the trap harvest of Homarus americanus.
A recent uptick in thefts of live lobster are leaving the local industry out in the cold. Earlier this week, someone stole 48 crates — that’s about $28,000 in value — from an outdoor pound on Cape Sable Island.
“A lot of wars are started affecting somebody else's livelihood," lobsterman Hubert Saulnier told the Canadian Press.
That’s another thing Maine lobstermen have in common with their counterparts in Atlantic Canada. Lobster wars are serious business and have led to the destruction of lives and property. Just last year, a Cape Breton lobsterman was sentenced in the “murder for lobster” case.
Boats & Gear Editor Michael Crowley wrote about some cases of Maine Lobstermen’s Law in “Guns, sinkings and fishermen’s justice.”
Later this week, I’ll occupy myself comparing my home of Portland, Maine, and Moncton, New Brunswick, a lovely little Eastern Canada town smack dab in the middle of the Maritimes and perched on the Petitcodiac River.
Every other year, Moncton hosts the Fish Canada trade show, and I love to head up there — despite the fact that everyone else I know is trying to get out of the cold, dark, snowy north for warmer climes. Two years ago the show hosted a record 4,500 attendees, and that was with a blizzard brewing (OK, there’s almost always a blizzard brewing).
If you’re in easy driving distance, I hope you’ll come by the Moncton Coliseum this Friday and Saturday, Jan. 22-23. The show has a lot to offer, including new gear and specials for attendees. If you’re planning a visit, come see us in booth 111.
No doubt we’ll be talking lobster and tapping (ahem) the local sources to find out what’s to be done to protect local lobstermen. If we get any good ideas, we’ll be sure to bring them back across the border, customs permitting.
Written by Jes Hathaway
Wednesday, 13 January 2016
A lot of people are afraid to eat cod these days because they have heard about the loss of historic cod stocks in New England and Newfoundland. Cod is abundant in other areas, is coming back to Newfoundland and is being managed for a rebound in New England (if water temperatures will abide). The beauty of American fisheries is that they are all managed for sustainability. You can rest assured that any American cod you buy is only on the market because the stock can support the commercial fishery (even if the fishery is extremely limited, as is the case in New England), not because the market demands it.
I love Northeast cod, and I still buy it here in Maine. But abundant Alaska cod stocks have brought high-quality Pacific cod to markets all over the country at a great price. If you see FAS or frozen-at-sea on the label, fear not! Today’s onboard processing allows fishing fleets to fillet and flash freeze the catch fresh out of the water, making for a market product that’s the next best thing to catching it yourself.
My husband and I discovered this stew (pronounced Mo-Keh-Kah) a few years ago, and it quickly became a household favorite. We’ve played around with many recipes, which is easy to do with any stew. When you toss good ingredients into a pot and simmer, you’re likely to come out with something delicious. I used P-cod this time, but it would be delicious with swordfish, haddock, snapper, tuna or cape shark (dogfish).
My only universal soup rule is to garnish with spice and acid — vinegar, lime or lemon juice, or a vinegar-based hot sauce. This soup is delicious with a fresh chili pepper and lime.
I serve this over rice and with gluten-free Brazilian cheese popovers (recipe to follow).
2.5 pounds firm fish (I used Pacific cod) cut into 2- or 3-inch pieces
1/4 cup lime juice
1 yellow onion, roughly chopped
1 green pepper, roughly chopped
5 cloves garlic
2 tablespoons paprika
2 teaspoons cumin
1/2 teaspoon cayenne (or to taste)
2 cups paste tomatoes, seeded, roughly chopped
1/4 cup olive oil
2/3 bunch of cilantro, stems and all
2 red or orange bell peppers, in bite-size pieces
1 sweet onion, cut lengthwise into slivers
4 paste tomatoes, in bite-size pieces
1-2 cups fish or chicken stock
1 can coconut milk
2 tablespoons brown sugar
1 dash fish sauce
Optional garnishes: smoked paprika, capers, chopped cilantro, fresh chili peppers and lime
Salt the fish, marinate in lime juice before beginning the rest, set aside, stirring occasionally.
Purée the base in a food processor. Sauté in medium soup pot (I used a 5.5-quart Dutch oven) for about 10 minutes, mainly to cook the onion.
Once the base is sautéed, add the peppers and onions, and just enough stock to cover. Simmer 5 minutes.
Add the marinated fish with lime juice, tomatoes, and coconut milk. Return to a boil, and simmer until fish is cooked through, 10 to 15 minutes. (The fish does not need to be covered in broth; it can sit on top and steam.)
Season to taste and serve over rice and with Brazilian cheese popovers.
Brazilian Cheese Popovers (Pão de Queijo)
1/3 cup regular olive oil or vegetable oil
3/4 cup milk
1/2 cup grated cheese (Monterey Jack, muenster, queso fresco, cheddar, chèvre or feta)
2 cups tapioca flour
1 teaspoon salt
Optional: diced chives, rosemary, garlic scapes or herbs of your choice
Heat oven to 400. Combine ingredients in a blender and pour into a greased muffin tin, filling about 3/4 full. Cook for 15-20 minutes, until golden brown.
Written by Jes Hathaway
Wednesday, 06 January 2016
It’s the new year, and for many of us, that means an end to the consumption of butter-infused holiday foods that began at Thanksgiving. I try new salad recipes year-round. This one was born out of my love of fresh rolls and my frustration with rice paper wrappers. I was determined to get all the flavors of a spring roll deconstructed in a salad.
This meal is also a celebration of the sustainable, humane and diverse Gulf of Mexico wild shrimp fishery. The fishery supports many Vietnamese-American shrimping families, as well as historic local fishing families. I hope this recipe honors the diversity of the fishery, using wild American shrimp in a twist on a traditional Vietnamese spring roll, which are appropriately called salad rolls in some parts of Vietnam and nime chow (“nim chow”) in Cambodia.
For a dressing, I like a sweet and sour spring roll dipping sauce topped with Makoto ginger dressing (in the produce section of the grocery store), or a peanut dressing (recipes to follow).
1 pound (fresh or frozen) thawed, peeled and deveined wild Gulf of Mexico shrimp
3 ounces (dry) thin rice noodles, prepared according to instructions and tossed lightly in rice vinegar
1 medium head Napa cabbage, shredded
1 head Boston, butterhead, romaine or iceberg lettuce, shredded
3 medium carrots, julienned or shredded
2 pickling cucumbers (or half of one large Euro cuke), julienned
1 red bell pepper, thinly sliced
2 cups mung bean sprouts, rinsed well
6 scallions, diced
1 bunch Thai basil, chopped
1 small bunch cilantro, chopped
1 small bunch mint, chopped (use the herbs to taste — the more the better for me)
Optional garnishes: chopped peanuts, 2 thinly sliced fresh serrano chiles and chow mein noodles
Prepare the shrimp however your diet allows: sauté over medium heat in 2-3 tablespoons of butter (2-3 minutes per side), steam or brush with olive oil and grill. The key is to cook until just cooked through. They should be barely translucent at the edges, not solid white and rubbery.
Divide the ingredients evenly, starting with the shredded cabbage and lettuce. Top with the noodles (chopped roughly or left long), vegetables, herbs and your choice of dressing.
Sweet and Sour Dressing
3 tablespoons sugar
2 tablespoons hot water
1/4 cup rice vinegar
2 tablespoons fresh lime juice
1 teaspoon fish sauce
1 teaspoon chili paste (like sambal or sriracha)
1 large garlic clove, minced
1/4 cup finely chopped unsalted roasted peanuts
Combine the first two ingredients and stir to dissolve sugar. Add remaining ingredients, stir and chill.
1/2 cup vegetable oil
1/4 cup rice vinegar
2 tablespoons peanut butter (texture your preference)
1 tablespoon soy sauce
1 tablespoon honey
1 tablespoon fresh ginger, grated
2 teaspoons chili paste (like sambal or sriracha)
1 teaspoon sesame oil
Combine ingredients in a small food processor, blender or whisk by hand.
Written by Jes Hathaway
Tuesday, 15 December 2015
It’s been almost a month since the Food and Drug Administration approved the sale of genetically modified salmon in the United States.
What they didn’t (and can’t) approve is the legality of raising so-called Frankenfish on U.S. soil. That is up to U.S. Fish and Wildlife, and they don’t seem eager to take up the decision. Right now, the fish can only be grown in land-based tanks in Panama.
What makes this engineered fish different is that it’s a traditional farmed species — Atlantic salmon — with a couple of genetic splices to include a size-knows-no-bounds gene from the king (or chinook) salmon and a cold-water-growth-promoter gene from the eel-like ocean pout. That’s a powerful combination. It means that the fish will grow at a fast rate year-round, as the ocean pout gene is what prevents the salmon’s natural growth inhibitor from triggering during colder months.
Assuming all goes as planned and the fish are only ever bred in captivity (AquaBounty promises all of their product will be sterile females), then the only harm this fish can do is the unknown effect of this gene manipulation on the consumer of the end product and the possibly deleterious effects on the market for non-GMO salmon. Because there is no requirement to label GMO salmon as such, producers of wild and farmed salmon worry that consumers will avoid salmon altogether in order to avoid Frankenfish.
Some proponents (or at least non-opponents) are hanging their hats on the fact that the genetic manipulation of Atlantic salmon to enable it to grow at twice the normal rate allows these fish to be raised in tanks as opposed to open net pens, where salmon production creates dead zones of ocean bottom.
While I would love to see finfish farming technology take us beyond a world of dead zones, anemia, sea lice and any other insidious byproduct of ocean finfish aquaculture, the “advancement” still makes me wonder why we need this manipulated salmon.
Nina Fedoroff’s op-ed for the New York Times was supposed to be reassuring but didn't do much to put me at ease. She talks about the ecological advantage of these tank-raised fish living in recirculated water. I have a hard time not envisioning the recirculated air on long flights that almost always results in a hacking cough.
She also promotes the joys of finally eating salmon guilt-free because “wild salmon populations have long been in deep trouble because of overfishing.” Yes, some. But wild salmon is far from the verge of extinction.
Alaska has had back to back epic years of salmon runs. The state’s cold storage facilities are absolutely bursting with delicious, healthy and healthful wild salmon in a vast range of product forms. Well-managed wild salmon is the only guilt-free salmon. Shouldn’t we be focusing our energy on sustaining and rebuilding wild runs of salmon? Those efforts would create more jobs, more food and a cleaner environment. And yet, someone feels compelled instead to bring this newfangled overseas-tank-raised substitute to market — and faster.
It reminds me of that joke from Annie Hall about the two old folks at a restaurant. One complains that the food is just terrible and the other says, “Yeah, I know. And such small portions!” Well one thing is sure, the king-size Frankenfish will not come in small portions. The rest of its story is yet to be determined.
Written by Jes Hathaway
Wednesday, 09 December 2015
An editorial this week in the Tallahassee (Fla.) Democrat by state legislators Sen. Thad Altman and Rep. Frank Artiles continues to wave the flag for state management of the Gulf Coast red snapper fishery.
In the editorial, the writers laud the successful state management of spotted sea trout, flounder, sheepshead, tarpon and redfish.
“The fishery examples that Senator Altman and Representative Artiles use are misleading and have nothing to do with healthy, well-managed federal commercial fisheries,” says commercial fisherman Bill Tucker of the F/V Wing Shot in Dunedin, Fla.
“They don't give us any examples of highly political, well-managed federal commercial fisheries managed by the Gulf states because they've all been drastically reduced or completely eliminated. So tell me why does a state senator from a district on the Atlantic Ocean and a state representative from a landlocked district really think they know better than commercial red snapper fishermen in the Gulf of Mexico?”
Among commercial fishermen, the top concern about splitting the gulfwide red snapper fishery between the Gulf Coast states is not about putting the fishery in more or less capable hands, it’s about retaining the commercial fleet’s long-term access.
The Coastal Conservation Association and its allies have made their agenda crystal clear — take quota from the commercial fishermen (and wild, healthy fish from the American consumer) and give it to the recreational sector.
Let’s look at a brief history of the fishery.
The biomass was depleted, and no sector was getting much. The commercial fleet underwent severe attrition as a result of IFQs. Many boat owners were shut out of the fishery, and many other crew members lost their jobs.
However, under this new management system — combined with restrictions on recreational interests based on the prior year’s landings — the fishery has been rebuilt to abundance. The commercial fleet has been granted 51 percent of the quota with 49 going to sport fishing. The tide keeps rising, and there’s more fish all the time.
Last year, the CCA made a significant push to give 75 percent of the quota over a certain threshold to recreational fishermen.
That means commercial fishermen would have their red snapper dividend checks cut in half after making the necessary sacrifices to rebuild their fishery.
The message being: If you do the hard work, someone will come along to lay a heavy tax on your earnings. But don’t worry, they’ll have a lovely vacation in Florida.
Only now the message is even worse: If you do the hard work, enough recreational fishermen will be interested enough to take it all away from you under the auspices of state management.
We already hear a lot about species substitution when it comes to red snapper, but that won’t be a topic of discussion if the fish is reserved for sport fishing. How long will it be before any or all of the Gulf Coast states opt to designate red snapper a gamefish?
I’d rather not find out.
Written by Jes Hathaway
Thursday, 12 November 2015
Every year the National Fisherman staff is honored to welcome a new class of Highliner award winners with a tradition that started in 1976.
This year, we celebrate inductees from the West Coast and Alaska — John F. Gruver of United Catcher Boats (Puyallup, Wash.), Kathy Hansen of the Southeast Alaska Fishermen’s Alliance (Douglas, Alaska), and Jeremiah O’Brien of the Morro Bay Commercial Fishermen’s Organization (Morro Bay, Calif.).
Gruver worked his way up from the deck to the wheelhouse of the Bering Sea pollock trawler F/V Sea Wolf in the 1980s. He stepped away from the wheelhouse in 1999 and took up networking — both figuratively, as the Catcher-Vessel Intercooperative Manager for United Catcher Boats, and literally, as a designer of the game-changing king salmon excluder net for the Bering Sea pollock fleet.
Hansen runs the drift gillnetter F/V Ocean Gold out of Juneau, Alaska, with her husband, Ed, and is the executive director and a founder of the Southeast Alaska Fishermen’s Alliance. Kathy has worked in many fisheries in Alaska and Washington, and is known for her efforts to see all sides of fisheries issues and find the solution that works best for the most users.
O’Brien is a displaced New Englander who trolls for West Coast albacore on the 48-foot F/V Aguero out of Morro Bay, Calif., which is his version of retirement after having fished everything from shark to sea bass and even diving for abalone and urchins. He served 10 years as the president of the Morro Bay Commercial Fishermen’s Organization and now sits on the board of directors.
These Highliners uphold a standard of excellence in their advocacy of the fishing industry, and we are proud to recognize their dedication.
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NOAA recently published a proposed rule that would implement a traceability plan to help combat IUU fishing. The program would seek to trace the origins of imported seafood by setting up reporting and filing procedures for products entering the U.S.
The traceability program would collect data on harvest, landing, and chain of custody of fish and fish products that have been identified as particularly vulnerable to IUU fishing and fraud.Read more...
The following was released by the Maine Department of Marine Resources on Jan. 22:
The Maine Department of Marine Resources announced an emergency regulation that will support the continued rebuilding effort in Maine’s scallop fishery. The rule, effective January 23, 2016, will close the Muscle Ridge Area near South Thomaston and the Western Penobscot Bay Area.Read more...